Strawberry Skyr Cheesecake

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Serves

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Yoghurt and cheesecake doesn't sound like a combination that should work but trust us it is really tasty. We used strawberry flavoured Skyr yoghurt as it has a great thick and creamy consistency that lends itself to a cheesecake recipe really well. Go on give it a try!

Method

Crush the digestive biscuits in a bag with a rolling pin (or blitz in a food processor) place in a bowl and put to one side.

350g
Digestive biscuits

Melt the butter with the muscovado sugar and pour over the biscuits, then add the honey and combine.

150g
Butter (Unsalted, melted)

30g
Light Muscovado (We Like Billington's)

1 tbsp
Honey

Pour the mixture into a lined 9” spring form cake tin and press down to firm up.

Place in the fridge to set whilst you prepare the topping.

Place the gelatine leaves in water to soak as per the instructions on the gelatine pack.

5
Gelatine Leaves

In a separate bowl place the Skyr and sugar and beat together.

750g
Strawberry Skyr Yoghurt

100g
Caster Sugar (we like Silver Spoon)

Place some of the mixture into a saucepan and warm on a low heat.

Squeeze the water out of the gelatine leaves and add to the saucepan. Heat until the leaves melt.

5
Gelatine Leaves

Add more of the Skyr mixture bit by bit and continue to mix throughout.

In a separate bowl whip the cream until it reaches soft peak and mix together with the Skyr mixture.

260ml
Double Cream

Pour the mixture on top of the biscuit base.

Puree strawberries and drop small amounts on top of the cheesecake, then using a skewer or cocktail stick run it through the centre of each drop to make a ripple effect.

Place the cheesecake into the fridge to set for 4 hours. Ideally 24 hours for the best results.

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